FoodMaking food go further Food is a popular way many of us socialise and we spend a good amount of time and money on it. Yet 15 million tonnes of food and drink is thrown away every year. That's the same weight as 2 million double decker buses. Half of this is from our homes alone, costing £470 per household per year. You can help stop edible food from ending up in the bin. Tuck into the feast of events, blogs and recipes here and see how easy it is to make the most of your food, and save some money. 3 things you can do today Plan ahead. Take a moment to think about the week ahead - when will you be eating at home? Try and plan a couple of meals ahead, make a list of what you need to buy and only buy what you need. Freeze it. If you cook too much or forget to eat something near its use by date, chances are you can freeze it and eat it later. Eat your leftovers. If you cook too much or can't finish a meal, pack it for lunch. Even if you're eating out, ask for a doggy bag. Go a bit further - run your own campaign. HomeDo somethingTop tipsRecipesBlogIdeas bankCollaborate Food Ethiopian Injera Traditionally, Injera is made using teff, a tiny, round gluten-free grain that flourishes in the highlands of Ethiopia. Injera has an airy, bubbly texture, and also a slightly sour taste, which makes it a perfect accompanient to stews, curries and savoury dishes. In the UK, Injera is often made using a combination of teff and wheat flour. Millet flour from a health food shop will work fine as a replacement for teff. Ingredients (Serves 14) 1 tablespoon dried active baking yeast 1.2L (2 pints) warm water (45 C) 600g (1 1/3 lb) teff, finely ground millet flour or a combination of teff and wheat flour 1/4 teaspoon bicarbonate of soda Method Dissolve yeast in 60ml of the water. Allow to proof and add the remainder of the water and the millet flour. Stir until smooth and then cover. Allow to stand at room temperature for 24 hours. Stir the batter well and mix in the baking soda. Heat a large non-stick frying pan over medium heat. Pour about 75ml of the batter into the pan, turning to cover the bottom of the pan evenly. Cover the pan and allow to cook for about 1 minute. The bread should not brown but rather rise slightly and be very easy to remove. It is cooked only on one side. This top should be slightly moist. Remove to a platter and cool. Stack the cooked breads on a plate. Serve warm with a stew or curry. Recipe adapted from All Recipes UK.